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In the Kitchen with Ken - Grilled shrimp

Published: Tuesday, August 20, 2013 at 12:30 a.m.

Last Modified: Monday, August 19, 2013 at 4:53 p.m.

This week we're heading to the grill and cooking up some grilled shrimp on bamboo skewers. The skewers I picked up at the Grill House on Carolina Beach Road are two-pronged, so no need to rotate the shrimp when you turn them over. This is a great recipe for locally caught shrimp.

Grilled shrimp

2 pounds medium white shrimp

Extra virgin olive oil

Double bamboo skewers

Dry rub (see recipe below)

Using a pair of cooking scissors, cut from the top of the shell back to the tail to de-vein the shrimp. Rinse with cold water. Place shrimp in a large mixing bowl and toss with extra virgin olive oil. Add five tablespoons of dry rub and toss until each shrimp is coated.

Soak skewers in water for 20 to 30 minutes to keep them from burning on the grill. Remove skewers from water and put shrimp on them. Place on grill directly over the coals and cook for three minutes per side. Serve hot.

Dry rub

1 Tbsp dry mustard

½ Tbsp salt

1 Tbsp garlic powder

½ Tbsp red pepper

½ tsp white pepper

2 Tbsps chili powder

1 Tbsp sandia pepper

1 Tbsp black pepper

½ tsp coriander

3 Tbsps brown sugar

Combine all seasonings in a large bowl and mix well. This will make a cup of dry rub that you can set aside to use later.

<p>This week we're heading to the grill and cooking up some grilled shrimp on bamboo skewers. The skewers I picked up at the Grill House on Carolina Beach Road are two-pronged, so no need to rotate the shrimp when you turn them over. This is a great recipe for locally caught shrimp.</p><p><b>Grilled shrimp</b></p><p>2 pounds medium white shrimp</p><p>Extra virgin olive oil</p><p>Double bamboo skewers</p><p>Dry rub (see recipe below)</p><p>Using a pair of cooking scissors, cut from the top of the shell back to the tail to de-vein the shrimp. Rinse with cold water. Place shrimp in a large mixing bowl and toss with extra virgin olive oil. Add five tablespoons of dry rub and toss until each shrimp is coated.</p><p>Soak skewers in water for 20 to 30 minutes to keep them from burning on the grill. Remove skewers from water and put shrimp on them. Place on grill directly over the coals and cook for three minutes per side. Serve hot.</p><p><b>Dry rub</b></p><p>1 Tbsp dry mustard</p><p>½ Tbsp salt</p><p>1 Tbsp garlic powder</p><p>½ Tbsp red pepper</p><p>½ tsp white pepper</p><p>2 Tbsps chili powder</p><p>1 Tbsp sandia pepper</p><p>1 Tbsp black pepper</p><p>½ tsp coriander</p><p>3 Tbsps brown sugar</p><p>Combine all seasonings in a large bowl and mix well. This will make a cup of dry rub that you can set aside to use later.</p>